This Shrimp and Mango Salad is a vibrant mix of juicy shrimp and sweet mango chunks, tossed together with fresh greens. It’s light, refreshing, and perfect for warm days!
Perfect for lunch or a light dinner, I love adding a squeeze of lime for that zing! Plus, it’s a great way to pretend I’m enjoying a tropical vacation. 🌴
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star, but if you’re in a pinch, frozen shrimp work too. Just make sure to thaw them in the fridge overnight for the best texture. You can also use cooked shrimp to save time!
Mango: Ripe mangoes add sweetness, but feel free to swap it with other fruits like pineapple or papaya for a different twist. You can also use canned mango in syrup if fresh isn’t available.
Avocado: This adds creaminess. If you’re out, try using a few tablespoons of tahini or a scoop of Greek yogurt. Beware, the flavors will change slightly, but it will still be good!
Mixed Salad Greens: Use any fresh greens you have on hand. Spinach or romaine lettuce work well too. I like adding a handful of herbs like cilantro or mint for extra flavor.
Lime Juice: If you’re fresh out, lemon juice can be a good substitute. Both provide that necessary tangy kick!
How Do I Cook Shrimp Perfectly Every Time?
Cooking shrimp can be quick and easy if you follow a few simple steps. The goal is to achieve that perfectly cooked, tender shrimp without overcooking.
- Pat shrimp dry with paper towels to help achieve a nice sear.
- Heat your skillet to medium-high and add just enough olive oil to coat the bottom.
- Once the oil is hot, add shrimp in a single layer, avoiding overcrowding.
- Cook for about 2 minutes per side. You’ll know they’re done when they turn pink and opaque. Remove promptly!
For added flavor, consider marinating them in your favorite spices or sauces for 15-30 minutes before cooking. Enjoy your cooking adventure!
How to Make Shrimp and Mango Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1 ripe avocado, sliced
- 4 cups mixed salad greens (like red leaf lettuce, baby arugula, and microgreens)
- 1 small tomato, diced (optional, for added color)
For the Dressing:
- 2 tbsp olive oil (plus extra for cooking shrimp)
- 1 tbsp fresh lime juice (about 1 lime)
- 1 tsp honey or agave syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red chili flakes or fresh chopped chili (optional, for a kick)
How Much Time Will You Need?
This vibrant salad can be prepared in about 20-25 minutes. You’ll need around 10 minutes to prep the ingredients and another 10-15 minutes to cook the shrimp and assemble the salad. Easy enough for a quick lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by heating a drizzle of olive oil in a skillet over medium-high heat. While it’s warming up, season the shrimp with salt, pepper, and a pinch of chili flakes if you like a bit of heat. Once the oil is hot, add the shrimp in a single layer. Cook them for about 2 minutes on each side, or until they turn pink and opaque. Once cooked, remove them from the heat and set aside to cool slightly.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, fresh lime juice, honey or agave syrup, minced garlic, salt, and pepper. Mix until everything is well combined. This zesty dressing will bring all the flavors together!
3. Assemble the Salad:
In a large salad bowl (or individual serving bowls if you prefer), combine the mixed greens, diced mango, sliced avocado, and diced tomato if using. Toss them together gently to mix the ingredients.
4. Add the Shrimp:
Now, arrange the cooked shrimp on top of the salad. This will add a nice touch to the presentation and make it feel like a special dish!
5. Dress the Salad:
Drizzle the dressing over the salad just before serving. You can either gently toss everything together or serve the dressing on the side for an optional drizzle—whichever you prefer!
6. Serve Immediately:
It’s best to enjoy this salad right away to keep the greens fresh and crisp! Every bite should be a delightful mix of flavors.
Enjoy this refreshing, colorful Shrimp and Mango Salad that elegantly balances sweet, tangy, and savory elements. Perfect for warm days or whenever you need a taste of the tropics!
Can I Use Frozen Shrimp for This Salad?
Yes, frozen shrimp can work perfectly! Just make sure to thaw them in the fridge overnight or run them under cold water for a quick thaw. Pat them dry before cooking for the best texture.
What Dressing Can I Use Instead?
If you’re short on time or ingredients, a store-bought vinaigrette or a simple lemon olive oil dressing can work wonderfully. Just keep in mind it’ll change the flavor slightly, but it’ll still be delicious!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the shrimp and add more protein-rich ingredients like chickpeas or tofu. You might also want to increase the amount of avocado for creaminess!
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to a day. However, it’s best to keep the dressing separate until ready to eat, as it can make the greens soggy over time.
